Saturday, November 25, 2006

Drunken Cheesy Bread

Drunken Cheesy Bread

(I talked about this recipe here)

1 whole baguette (or other crusty bread), roughly torn into pieces
1/2 - 1 cup white wine (I use a whole cup, but use less if you want a milder flavor - a Pinot Grigio or mild Chardonnay are two good varietals for this dish)
4 ounces Swiss or Gruyere cheese, grated (Fontina, Asiago, and sharp Cheddar also work well)
1/2 teaspoon black pepper
vegetables, cooked meat, herbs as desired (the version pictured above has 1/2 cup chopped onion and 4 ounces chopped ham - I've also used broccoli, spinach, turkey, prosciutto, chicken, tomatoes, and various fresh herbs with success)

Preheat oven to 400.
Place the bread pieces in a greased 9-inch square baking dish.
Scatter the vegetables and meat (whatever you're using) over the bread.
Pour the wine over everything and sprinkle with the pepper and cheese.
Bake at 400 until the cheese has melted and begun to brown at the edges, about 20 minutes.

makes 4 servings
adapted from: Real Simple
HUs: 7

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